- Mar 27, 2016
- 1
- 10
Hey all...
Recently brought home a 22" WSM and so far we've done a brisket, salmon candy, (2) pork butts, and a pork belly (bacon). Having a blast. Tomorrow is beef jerky. 6 pounds of eye round's been curing 48 hours. Checked in here for some tips on wood and temp. Looks like we'll shoot for 140 - 150 using the snake method. Not sure of the wood. sounds like in this case a little goes a long way with 1/4 thick slabs.
Looking forward to learning from you pro's.
Kerdogz
Recently brought home a 22" WSM and so far we've done a brisket, salmon candy, (2) pork butts, and a pork belly (bacon). Having a blast. Tomorrow is beef jerky. 6 pounds of eye round's been curing 48 hours. Checked in here for some tips on wood and temp. Looks like we'll shoot for 140 - 150 using the snake method. Not sure of the wood. sounds like in this case a little goes a long way with 1/4 thick slabs.
Looking forward to learning from you pro's.
Kerdogz
